CHAYHANA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasties in cooler . Operator removed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 reach in coolers in kitchen ; Chicken 2lb Lamb 3lb Wings 5lb Ground beef 10 Lentil soup Potato soup, (45-48F - Cold Holding). Overnight per operator. Bottom of both coolers reading ambient air 47F . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 reach in coolers in kitchen ; Chicken 2lb Lamb 3lb Wings 5lb Ground beef 10 Lentil soup Potato soup, (45-48F - Cold Holding). Overnight per operator. Bottom of both coolers reading ambient air 47F . Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on cooked chicken, cooked beef , cooked cabbage, Beef pastries. Per operator made 3/24.

Basic - Cutting board has cut marks and is no longer cleanable. On prep table

Basic - Floor soiled/has accumulation of debris. around water heater

Basic - Floor tiles missing and/or in disrepair. In kitchen

Basic - Food stored on floor. Boxed oil on floor. Operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of black microwave

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -rice 81 noodles 61, both cooling 6 hours per operator. Warning - From follow-up inspection 2026-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -rice cooling 6 hours per operator in large bowl, covered, in reach in cooler 81. Noodles cooling 6 hours per operator 61. Operator discarded. Warning - From follow-up inspection 2026-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee pulled gloves out of box without washing hands. Advised. Warning - From follow-up inspection 2026-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above ketchup in glass door cooler. Corrected On-Site Warning - From follow-up inspection 2026-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, kabob sauce in counter top cooler. -large bowl of cooked rice 81 -noodles 61 Warning - From follow-up inspection 2026-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portion cups of sour cream and kabob sauce in countertop cooler 80. Unit not working. Warning - From follow-up inspection 2026-03-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -rinsing towel in hand wash sink in kitchen. Warning - From follow-up inspection 2026-03-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for quat 3 compartment sink. Unable to locate. Warning - From follow-up inspection 2026-03-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -no method of testing new hot water saniting machine. Warning - From follow-up inspection 2026-03-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator added dish machine. Warning - From follow-up inspection 2026-03-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. -unable to measure below 50. Warning - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -gap above screen door at back of kitchen. Warning - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -cardboard box of onions, potatoes on floor in kitchen. Warning - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. Warning - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Uncleanable knife block in use to store knives. -operator will remove. Warning - From follow-up inspection 2026-03-25: Time Extended

• From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -15 lb propane tank used in kitchen. - From follow-up inspection 2026-03-25: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -rice 81 noodles 61, both cooling 6 hours per operator. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -rice cooling 6 hours per operator in large bowl, covered, in reach in cooler 81°. Noodles cooling 6 hours per operator 61°. Operator discarded. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee pulled gloves out of box without washing hands. Advised. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above ketchup in glass door cooler. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, kabob sauce in counter top cooler. -large bowl of cooked rice 81 -noodles 61 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portion cups of sour cream and kabob sauce in countertop cooler 80°. Unit not working. Warning

Intermediate - Handwash sink used for purposes other than handwashing. -rinsing towel in hand wash sink in kitchen. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for quat 3 compartment sink. Unable to locate. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -no method of testing new hot water saniting machine. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator added dish machine. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 employee cooking, past 60 days. Warning

Intermediate - Probe thermometer not within the intended measuring range of use. -unable to measure below 50°. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -gap above screen door at back of kitchen. Warning

Basic - Food stored on floor. -cardboard box of onions, potatoes on floor in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. Warning

Basic - Uncleanable knife block in use to store knives. -operator will remove. Warning

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -15 lb propane tank used in kitchen.